Purple steamed crystal dumpling and making method thereof

A crystal bag, purple technology, applied in food preparation, food science, food heat treatment and other directions, can solve the problems of not meeting nutritional needs, loss of nutrients, unfavorable health and other problems, and achieves the effect of novel color, delicious taste and full meat feeling.

Active Publication Date: 2014-09-10
SHANDONG JIASHIBO FOOD
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the acceleration of people's life rhythm, more and more instant foods are favored by people, such as the more popular vegetable balls, steamed buns, etc. More and more attention has been paid to the concept, some nutrients will be lost in the process of ordinary bun processing, so it cannot meet people's nutritional needs, and the above buns are generally added with preservatives in order to ensure their shelf life, and the taste is poor. Eating is bad for your health

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] An amethyst bag comprising the following components:

[0033] Skin: modified starch, wheat flour, boiled water, salt, salad oil, purple sweet potato puree; the boiled water is water boiled to 100°C for household use.

[0034] Filling: minced fish, water, shrimp, fat, starch, green onion leaves, carrots, salt, white sugar and monosodium glutamate, the weight ratio of each component is respectively: the water is cold water at natural temperature.

[0035] Skin: 35-45 parts of modified starch, 8-12 parts of wheat flour, 35-45 parts of boiling water, 3-5 parts of table salt, 5-7 parts of salad oil, 6-7 parts of purple potato puree;

[0036] Filling: 20-40 parts of surimi, 6-10 parts of water, 15-25 parts of shrimp, 15-25 parts of fat, 8-12 parts of starch, 3-7 parts of green onion leaves, 1-4 parts of carrot, 1.2 parts of salt ~1.6 parts, white sugar 1.6~2 parts, monosodium glutamate 0.6~1 part.

[0037] The proportioning by weight of each component described in the prese...

Embodiment 2

[0048] The weight ratio of each component described in the present embodiment is respectively:

[0049] Skin: 40 parts of modified starch, 10 parts of wheat flour, 40 parts of boiling water, 4 parts of salt, 6 parts of salad oil, 5 parts of purple potato puree;

[0050] Filling: 30 parts of surimi, 8 parts of water, 20 parts of shrimp, 20 parts of fat, 10 parts of starch, 5 parts of green onion leaves, 3 parts of carrot, 1.4 parts of salt, 1.8 parts of white sugar, and 0.8 parts of monosodium glutamate.

[0051] The preparation method of the amethyst bag described in the present embodiment comprises the following steps:

[0052] Step 1, kneading process: add 50% of the modified starch, salt and wheat flour into the kneading machine, pour 70% of the total water into the boiled water and mix evenly; then add purple potato puree, salad oil, and the remaining 50% The modified starch and the remaining 30% of water are mixed evenly to form a skin fabric, which is kept warm and plac...

Embodiment 3

[0059] The proportioning by weight of each component described in the present embodiment is respectively:

[0060] Skin: 45 parts of modified starch, 12 parts of wheat flour, 45 parts of boiling water, 5 parts of table salt, 7 parts of salad oil, 7 parts of purple potato puree;

[0061] Filling: 40 parts of minced fish, 10 parts of water, 25 parts of shrimp, 25 parts of fat, 12 parts of starch, 7 parts of green onion leaves, 4 parts of carrot, 1.6 parts of salt, 2 parts of white sugar, and 1 part of monosodium glutamate.

[0062] The preparation method of the amethyst bag described in the present embodiment comprises the following steps:

[0063] Step 1, kneading process: add 50% of the modified starch, salt and wheat flour into the kneading machine, pour 70% of the total water into the boiled water and mix well; then add purple potato puree, salad oil, and the remaining 50% The modified starch and the remaining 30% of water are mixed evenly to form a skin fabric, which is ke...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a purple steamed crystal dumpling which is characterized by comprising a wrapper consisting of modified starch, wheat starch, boiled water, edible salt, salad oil and mashed purple sweet potatoes, and stuffing consisting of minced fillet, water, shrimp meat, fat, starch, green onion leaves, carrots, edible salt, white granulated sugar and monosodium glutamate. The invention also discloses a making method of the purple steamed crystal dumpling. By the combination of fresh fish meat and fresh caraway, the purple steamed crystal dumpling has an attractive color and contains proteins, unsaturated fatty acid and vitamins, and caraway also contains rich mineral substances such as iron, phosphorus and calcium. The purple steamed crystal dumpling prepared by the making method disclosed by the invention has a novel color, is fleshy enough, has a delicious taste and is tender and juicy; during steaming, the purple steamed crystal dumpling is formed through two-section water temperature and is directly quickly frozen and packaged after being quickly cooled, so that nutritional components of fish meat and vegetables are unlikely to lose, and the original color, fragrance and taste of food materials are guaranteed to the maximum extent.

Description

technical field [0001] The invention relates to the field of food, in particular to an amethyst bag, and also to a method for making the amethyst bag. Background technique [0002] With the acceleration of people's life rhythm, more and more instant foods are favored by people, such as the more popular vegetable balls, steamed buns, etc. More and more attention has been paid to the concept, some nutrients will be lost in the process of ordinary bun processing, so it cannot meet people's nutritional needs, and the above buns are generally added with preservatives in order to ensure their shelf life, and the taste is poor. Eating is not conducive to the health of the body. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a purple crystal bag which is convenient to eat and comprehensive in nutrition. [0004] For solving the problems of the technologies described above, technical scheme of the present invention is: a kind ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/326A23L7/10A23L17/10
CPCA23L5/13A23L7/10A23L17/70A23L19/09A23L19/105A23L33/00A23P20/25A23V2002/00A23V2200/044A23V2300/20A23V2300/24
Inventor 张博郑钦森朱永波
Owner SHANDONG JIASHIBO FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap